12 cups cubed French bread (about 12 ounces)
2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) whole-berry cranberry sauce
12 large Eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup
2 teaspoons ground cinnamon
Dash ground nutmeg
Additional maple syrup, optional
1Arrange half of the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread.
2In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight.
3Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.
Tip: Blueberries may be used instead of Cranberries.
Prep: 25 min. + chilling Bake: 50 min. + standing
Makes 12 servings
Nutrition Facts
1 serving: 375 calories, 19g fat (10g saturated fat), 231mg cholesterol, 382mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 13g protein.